Caned Katahal (Raw jackfruit) ka Sabji*

Ingredients:

• One can of raw jackfruit





• 1/2 tsp tamarind paste





• 1 tsp chana dal





• 1 tsp urad dal





• 1/2 tsp haldi powder





• 1/2 tsp mustard seeds





• 2 red chillies





• 2 to 3 green chillies





• Salt to taste





• some curry leaves (kadi patta)





• 2 tsp mustard seeds for making a paste





• 2 tbs cooking oil

Method:

1. open the can and take the water out




2. wash the jackfruit pieces then cut them into smaller peices and then dry them




3. Leave them for an hour




4. grind them in a dry grinder




5. spread the grinded jackfruit in a plate and put it in the microwave for 2 to 3 minutes




6. heat the frying pan and put oil chana dal, urad dal, red chillies, and 1/2 tsp mustradseeds, and fry them




7. add greenchillies and curry leaves into the pan and fry them




8. add the jackfruit




9. add tamarind paste and salt and mix it well




10. cover the pan and leave it on low flame




11. periodicaly mix the whole thing while you're leaving it so it does not become burnt and keep doing that for 20-25 minutes




12. take the whole thing out of the pan leave it for some time




13. take 2 tsp mustarad seeds make a powder in a dry grinder then add little water to make a paste and mix that into the jackfruit mixture

Enjoy this with rice.

*This is the Telugu way to do it. In the Telugu language this is called panasapattu kura.

Hara pyaz ka pattolie (Green onion leaves)

Ingredients:

• 3 Bunches hara pyaz
  




• 4 tbs cooking oil
  




• 1/2 tsp jeera (cumin seeds)
  




• 3 tsp sambar powder or sabji masala
  




• 8 tbs Besan (Gram flour)
  




• Salt to taste
  

Method:

1. wash the hara pyaz bunches




2. cut them finely




3. heat frying pan put oil and fry jeera




4. put finely cut hara pyaz




5. fry little bit on low flame and add sambar powder or sabji masala, salt, and besan and mix them




6. fry it until the whole thing becomes a golden brown, dry powder

This goes well with rice.

North Indian pickle (Aachar)

Ingredients:

• 2 big raw mangos
  




• 12 tbs Panch phoron
  




• 4 tbs red chilli powder
  




• 2 tbs Amchur powder
  




• 6 tbs salt
  




• 1/2 tsp Haldi (Turmeric) powder
  




• 16 tbs Mustarad oil
  
  

Method:

1. wash the mangos




2. dry them then cut into small pieces




3. heat the frying pan




4. dry roast the panch phoron and make the powder in a dry grinder




5. mix all powders salt, and haldi




6. add mustard oil into the mixture of powders




7. mix it well and then add the mango pieces




8. store it for four days




9. after the four days mix it well and taste it to see if it is good as is or you could add more mustard oil or salt

Enjoy this with roti or paratha.

Vegetable Poha

Ingredients:

• 3 cups thick poha



• 1 tsp chana dal



• 1 tsp urad dal



• 1/2 tsp mustard seeds



• 2 tsp garam masala



• 1/4 tsp haldi powder



• 1-2 red chillies



• some peanuts



• salt for taste



• 4-5 tbs oil for frying



• a little of butter



• 1 big potato



• 1 big onion



• 2 carrots



• 1 cup green peas (frozen )



• a little bit of cauliflower



• 1 big tomato



• 1-2 green chillies



• a small piece of ginger



• a little bit of finely cut coriander leaves

Method:

• wash thick poha with water.



• soak poha for 10 to 15 minutes and drain the water with little water remaining.



• cut the vegetables.



• heat oil in a frying pan and fry the channa dal, urad dal, peanuts, red chillies, and mustard seeds.



• add green chillies and ginger.



• put all the cut vegatebles except tomatoes too



• add garammasala, haldi, and salt



• mix everything then add tomatos



• mix it again then add butter



• add soaked poha and mix it for 10 minutes

*This serves 4-5 people

Methi Paratha

Ingredients:

• 2 to 3 cups Atta (Wheat flour)


• A bunch of methi leaves


• 3-4 green chillies


• Small piece of ginger


• 2-3 garlic cloves


• 1 tsp red chilli powder


• 1tsp garam masala powder


• 1 tsp ajman seeds


• 1 tsp sesame seeds


• 1 tsp tarmarind paste


• 1tbs plain yogurt


• salt for taste


• 1 cup oil to fry the paratha

Method:

1. Cut the methi leaves finely


2. Make the paste of greenchillies, ginger, garlic


3. Take a dish and put finely cut methi leaves and add all ingredients, then atta, and 4-5 tbs oil in it and mix well


4. Put water in the mixture


5. Leave it for 20 minutes


6. Then make a circular shape like a paratha


7. Now heat the frying pan and put the "methi paratha" on pan and heat the paratha on both sides


8. Then put little oil on both sides of the paratha and fry it on both sides as shown in the second picture above

Andhra Pickle or Avakai

Ingredients:

• 2 Big raw Mangoes



• 1/2 cup Black mustard seeds (Rai)powder



• 1/2 cup Red chili powder



• 1/2 cup salt



• 3 tbs Amchur powder


• 3 tbs Methi seeds



• 1 tsp Haldi powder (Turmeric powder)



• 1/2 cup Til oil (sesame seeds oil, any oil can be used if sesame oil is not available )

Method:

1. Wash the mangoes and dry them well.


2. Cut them in half and take out the seed (jeedi).


3. Then cut the mango in small pieces.


4. Make a powder of mustard seeds in dry grinder.


5. Now take a big dish. Mix mustard seed powder, red chili powder, salt, methi seeds and haldi. Now add the oil and mix again.


6. Now add the mango pieces into the mixture, and then put it in an air tight container.


7. Leave it for 2 days and then mix it again. Four days after you mix it enjoy the Avakai (Andhra Pickle)

Lauki kofta

Ingredients:

• 1 Small lauki (Bottle Gourd)



• 2 Cups Besan (Gram Flour)



• 1 tsp red chili powder



• Salt to taste



• 1/4 tsp baking powder



• cooking oil to deep fry



• 2-3 tsp coriander seeds (Dhania)



• 2 tsp Garam masala powder



• 2-3 green chillies



• Small piece ginger



• 2 garlic cloves



• 2-3 tomatoes



• 1 tsp cumin seeds

Method:

kofta or pakodas:

First grate the lauki . Then squeeze the water little bit from the grated lauki. Take a dish put
besan in it and now add red chilli powder, a little salt, and baking powder. Then put grated lauki
and mix it. Now heat the oil and make it like pakodas. Fry the pakodas until they are a little brown.

How to make the gravy:

Grind green chilles, ginger, garlic and then make a mixture of them. Cut the onions and tomatoes. Heat the pan and put 2-3 tbs oil. Put coriander seeds, onions, and the green chilli mixture in the oil. Then add tomatoes into the oil. After they are fried, put them all in a grinder and grind them. Then add garam masala and cumin seeds as well as salt. Grind it again until it is as smooth as gravy.

Keep the gravy and pakodas seperate. About 10 minutes before eating put the pakodas in the gravy. Enjoy this delicious recipie!